Man I love me some onions. Raw, sweated, transparent, fried, any kind. Onion bread, onion biscuits. Sweet onions, tart onions (modified with a little vinegar & sugar if eaten raw like on a salad). Leeks, scallions, shallots, garlic, all good. Always have at least a few white and red in the fridge and often scallion and shallots and we always manage to use them up cooking.

For those that like their onions caramelized, try it with Guinness. As the liquid and fat in the pan absorbs add a bit of the black stuff. Keep doing that until you have perfectly caramelized onions. Then put those onions on a burger or steak.

Hmm, I could be wrong but I could've sworn that the stalk of a green onion is stronger than the bulb.

I may have never tried the bulb I also don't mind chives. Like I said I can handle them in certain doses, dishes but some stuff just ends up permeated with it when cooked. I know for other people that's great but I don't want my carrots tasting like onions as well!

Hmm, I could be wrong but I could've sworn that the stalk of a green onion is stronger than the bulb.

Yes. The green part of a green onion is more 'oniony' and more likely to leave you with onion breath than the white part is.

If you're adding raw onions to something, after cutting them, toss them in *cold* salted water for 10 minutes or so, this will leech out the compounds that give onions a faintly sulphury taste. Dry them before putting them in your salad/on your burger.

For those that like their onions caramelized, try it with Guinness. As the liquid and fat in the pan absorbs add a bit of the black stuff. Keep doing that until you have perfectly caramelized onions. Then put those onions on a burger or steak.

Donations accepted

Been doing this and variations for years. Good balsamic is a win as well. Throw them on a garlic brat. *drool*